Roast Beast - question for the cooks
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I’ve literally never made roast beef.
I want to make it for Christmas but would like to practice it once before then.
What cut of meat is best? Recipes seem to differ on that.
Any recipes or suggestions? This will be done with an oven not a fancy grill or smoker or anything.
Thank you for your attention to this matter.
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Rib roast (aka prime rib) is the fancy one as far as I know.
To get an edge-to-edge medium with a crust you typically want to reverse sear it.
Kenji Lopez has a super detailed process article:
https://www.seriouseats.com/perfect-prime-rib-beef-recipeAlton Brown has a similar method:
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The rib roast is super fatty - I’ve heard from some people they prefer the simpler method of consistent higher heat throughout the roast.
The difference would be more grey around the edges, but more of the fat would melt.
I think I might actually prefer the latter for the rib- and I typically like my steak medium rare. Would be curious to hear from people who have tried both.
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I’ve literally never made roast beef.
I want to make it for Christmas but would like to practice it once before then.
What cut of meat is best? Recipes seem to differ on that.
Any recipes or suggestions? This will be done with an oven not a fancy grill or smoker or anything.
@jon-nyc said in Roast Beast - question for the cooks:
I’ve literally never made roast beef.
I want to make it for Christmas but would like to practice it once before then.
What cut of meat is best?
For Xmas, I recommend a Prime rib.
Sear the outside first (I use a gas grill set on high) then transfer to oven and slowly bake on low heat (275 F works) until medium rare. Use a probe cooking thermometer throughout oven bake. Remove from oven and let sit for 10 - 15 minutes. Carve and serve. Recommend a dish of strong horseradish or mix the horsersdish with a seeded Dijon mustard, as a side condiment.
Many use rubs before searing. I don’t because if the high salt content they contain. On other beef cuts I make my own rub with smoked bitter paprika, garlic powder and sometimes, a Georgian spice called khmeli suneli. No salt.
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Chateaubriand would be a good choice as well, depending on the size of the group.
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If that's the case then tenderloin might be your best bet. Only thing is it doesn't take very long to roast and you have to be careful no to over or under cook it. A perfect medium rare is what you want. Do you have a temperature probe that will monitor the temp while you are cooking? That's what I'd recommend. Beef Wellington is always an impressive dish, and appropriate for the holidays.
This might give you some ideas.
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This is what I use. Great price right now, very accurate. Sends the temperatures to your phone. If you use two probes it will tell you how accurate your oven is too.
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This is what I use. Great price right now, very accurate. Sends the temperatures to your phone. If you use two probes it will tell you how accurate your oven is too.
@Mik said in Roast Beast - question for the cooks:
This is what I use. Great price right now, very accurate. Sends the temperatures to your phone. If you use two probes it will tell you how accurate your oven is too.
Mik, what temps are the probe wires good for? Every one of those that I have tried, the wire blows up because it comes into contact with a surface that’s too hot.
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Never had that problem, so I couldn't tell you. From specs:
Temperature range: 32° F ~ 572 ° F; (Short-time measurement); 32° F~ 482 ° F (continuous monitoring)
So I'd guess 450 or less. Should be adequate.
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Never had that problem, so I couldn't tell you. From specs:
Temperature range: 32° F ~ 572 ° F; (Short-time measurement); 32° F~ 482 ° F (continuous monitoring)
So I'd guess 450 or less. Should be adequate.
@Mik said in Roast Beast - question for the cooks:
Never had that problem, so I couldn't tell you. From specs:
Temperature range: 32° F ~ 572 ° F; (Short-time measurement); 32° F~ 482 ° F (continuous monitoring)
So I'd guess 450 or less. Should be adequate.
Alright. That will be a Cyber Monday gift from Santa… The Turkey almost took a left turn when I had lost 75 degrees in 30 minutes unexpectedly… Unfortunately, the oven was completely loaded with sides so I couldn’t just transfer. I had to build the temp back up one briquette at a time, with a whole lot of blowing…
